Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside.
Add onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and Tabasco sauce. Pour into fondue pot and keep warm. Garnish with bacon and parsley. If mixture becomes too thick, stir in a little hot milk.
Reminds me of my first experience with fondue, on top of an 8,000 foot high pile of rocks in Africa. Breathing was difficult,and so was the fondue! I recovered from the breathing difficulty, but have not yet recovered from the embarrassment of the fondue, even though it was 35 years ago. ~~ Richard ~~